Raspberry Jam Sweet Rolls

These jammy raspberry-filled rolls are worth waking up for! Luckily, you don't have to wake up TOO early because you can make the dough the night before. Best enjoyed with a strong cup of coffee.

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Rise time: Overnight rise, plus 1 hour in the morning
  • Yield: 9 rolls


For the dough:

  • 2 teaspoons active dry yeast
  • 3/4 cup warm milk
  • 1/4 cup (50g) sugar
  • 2 large eggs
  • 4 cups (480 grams) all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 6 tablespoons (3 ounces) room temperature unsalted butter

For the filling:

  • 2 tablespoons (1 ounce) unsalted butter, softened
  • 1/2 cup raspberry jam
  • 6 ounces (about 1 heaping cup) fresh or frozen raspberries
  • 1 teaspoon cornstarch
  • 2 tablespoons sugar
  • 1 teaspoon lemon zest

For the icing:

  • 4 ounces softened cream cheese
  • 1/4 cup (4 tablespoons) unsalted butter, softened
  • 2 cups (227 grams) powdered sugar
  • 1 tablespoon whole milk
  • 1 teaspoon lemon zest
  • Pinch of kosher salt


1 Dissolve the yeast: In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm milk, and sugar. Let the mixture stand until foamy, about five minutes.

Raspberry Jam Breakfast Rolls combine yeast, milk and sugar

 2 Make the dough: Add the eggs, flour, and salt to the bowl and mix on medium speed until a shaggy dough is formed. Beat in the butter, 2 tablespoons at a time, waiting until the butter is incorporated before adding the next batch.

Sweet Rolls with Jam add the eggs Raspberry Jam Breakfast Rolls add the butter

3 Knead the dough and let it rise: Once all the butter is incorporated, knead the dough on medium speed or by hand for 10 minutes until smooth. Shape the dough into a ball, place in a lightly oiled bowl, and cover with plastic wrap.

Let the dough rise in the refrigerator overnight, at least 8 hours, where it should slowly double in size. 

Breakfast Rolls with Jam knead the dough Raspberry Jam Breakfast Rolls let the dough double

4 Roll out the dough: In the morning, remove the dough from the refrigerator and roll out into a rectangle approximately 12x16 inches in size.

Spread the dough with butter, leaving a 1-inch border on one of the longer (16-inch) edges. Spread the raspberry jam over the butter, maintaining the border along the edge.

Toss the fresh berries with the cornstarch, 2 tablespoons of sugar, and 1 teaspoon of lemon zest. Scatter the berries over the jam layer. 

Raspberry Jam Breakfast Rolls spread the jam Breakfast Rolls with Jam add the berries, sugar, and zest

5 Roll up the dough: Starting with the long (16-inch) edge of the dough, roll up the dough toward the unbuttered edge. Roll it into a tight spiral and pinch the unbuttered edge closed to create a tight seam.

Cut the roll into thirds with a sharp, serrated knife. Cut each third into three rolls to create nine individual rolls.

Raspberry Jam Breakfast Rolls roll up the dough Sweet Rolls with Jam slice into nine pieces

6 Let the rolls rise: Fit the rolls into a lightly buttered 9x13-inch baking dish, cover with plastic wrap, and allow to rise until doubled in size, about 1 hour in a warm room.

Breakfast Rolls with Jam let the rolls rise

7 Bake the rolls: Preheat the oven to 350°F. Remove the plastic wrap from the rolls and bake in the center of the oven for 25 to 30 minutes, or until the rolls are puffy and golden on top.

Remove from the oven and cool on a rack for 5 minutes before icing.

Raspberry Jam Breakfast Rolls bake the rolls

8 Make the icing and frost the rolls: Beat the cream cheese in a mixing bowl until smooth. Beat in the butter until combined and gradually beat in the powdered sugar. Beat in the milk, followed by the lemon zest and salt. Spread the icing over the rolls while they are still warm.

Sweet Rolls with Jam assemble the icing Breakfast Rolls with Jam beat the icing ingredients together

9 Serve! These are best eaten the day they are made. Be sure to eat them while they are warm for the best texture.

You can store any leftover rolls by wrapping them individually in plastic wrap.

Raspberry Jam Breakfast Rolls

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  • Margo

    Thank you Cindy Rahe for posting this recipe! I had one close to this years ago & it was delicious & I lost it in a flood, it had the same lovely hint of lemon in the icing. Mine used strawberries instead of raspberries, both so scrumptious! These are sooo delicious. I also think blueberries or blackberries mashed up & sweetened would be delicious in this. It is so close to the one I lost almost 45 years ago that I can’t even tell the difference! Thank you for the best Christmas surprise that I’ve had in many years and making them this morning and smelling that lovely fragrance as it filled my house was almost like being back home again! Margo


    • Cindy Rahe

      Hello Margo, I cannot tell you how happy I am that this recipe was able to bring back those memories and replace your lost one. Thank you for the comment and happy new year!

  • Grandma

    These look SO delicious – and I’m wondering if anyone has ever tried these with a gluten free flour with any success?

    • Emma Christensen

      Hi, Grandma! Swapping in gluten-free flour for regular flour in a recipe like this can be kind of tricky. I’d recommend finding a gluten-free cinnamon roll recipe and adapting the filling ingredients to use the ones we use here. Good luck!

      • Grandma

        Thank you – I figured as much, but these look so delicious, I was hoping for a little miracle! :-)

  • Bebe

    No mention of the cornstarch for the raspberries in the recipe… how much?